Umami Beef Fillet with Salsa Verde
A flavorful and tender beef fillet rubbed with porcini and coffee, served with a fresh, vibrant herb and caper sauce.
Ingredients
- 1.5 lb beef fillet (approx 1lb 11oz, in one piece from the thin end)
- 0.35 oz dried porcini mushrooms (10g)
- 1 tbsp coffee beans
- 1 tsp light brown soft sugar
- 0.25 tsp dried chili flakes
- 0.5 tbsp oil
- 2 garlic cloves (crushed)
- 2 tsp finely chopped anchovies (from a jar) or anchovy paste
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 10 tbsp extra virgin olive oil (150ml)
- 1 pinch sugar
- 3 tbsp nonpareille capers
- 2 handfuls flat-leaf parsley (finely chopped)
- 1 handful basil leaves (finely chopped)
- 1 handful mint leaves (finely chopped)
Instructions
- Remove beef from fridge 30min before cooking to allow it to come up to room temperature. Pat dry with kitchen paper and trim off and discard any sinew. If one end is much thinner than the other, fold it over itself and secure with a toothpick.
- Whizz the porcini and coffee beans in a mini processor, or pound in a pestle and mortar, to a fine powder. Stir in the sugar, chili flakes and a generous pinch of salt. Rub all over the beef.
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